Description
Experience the comforting warmth of Butternut Squash Tortellini, combining creamy richness with the earthy sweetness of squash. Perfect for cozy dinners!
Ingredients
Scale
- 1/2 cup pecans, roughly chopped
- 1/2 cup butter (1 stick)
- 12 fresh sage leaves
- 3 cloves garlic, smashed and minced
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil (for the butternut squash)
- 1 pound butternut squash, chopped into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cracked black pepper
- 20 ounces cheese tortellini
- 3/4 cup chicken broth (or veggie broth)
- 1/2 cup pecorino romano cheese, shaved
- Crushed red pepper & lemon zest (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, onion powder, mustard powder, and pepper. Roast for 20-25 minutes until tender.
- Boil salted water in a pot, add tortellini, and cook according to package instructions, about 3-5 minutes. Reserve 3/4 cup of cooking water, then drain tortellini.
- In a large skillet, melt butter and toast pecans for 2-3 minutes until fragrant. Add garlic and sage, cooking for another 1-2 minutes without browning garlic.
- Add roasted butternut squash, soy sauce, and lemon juice to the skillet. Pour in broth, simmer for 2-3 minutes until thickened, adjusting with reserved pasta water as needed.
- Gently fold in tortellini, heating through for another minute, then serve with pecorino romano cheese and optional garnishes.
Notes
Use gluten-free tortellini for a gluten-free option.
Feel free to substitute pecans with walnuts or sunflower seeds if allergies exist.
Add spinach or arugula for extra nutritional benefits.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 720mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 40mg